Crunchy Chicken Nuggets With Green Onion Honey Dip Recipes

Steps:

• In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder.
• Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450 degrees F about 12 minutes or until no longer pink in center.
• Serve warm with salad dressing as dipping sauce.
• This recipe makes 4 main dish servings or 8 appetizer servings.

Steps:

• Preheat oven to 400°F.
• Spray a large baking sheet with nonstick cooking spray.
• In a large bowl, mix 1TBS of the honey & the egg white; add the chicken; stir to coat.
• Transfer the chicken to a colander and set over a large bowl.
• On a sheet of wax paper, combine the cornflake crumbs and salt.
• One at a time, dip the chicken pieces into the crumbs, then place on a baking sheet.
• Spray the tops of the chicken lightly with cooking spray.
• Bake until the chicken is cooked through, 8-10 minutes.
• Meanwhile, in a small bowl, mix the mayo, mustard, and the remaining 2 tbsp of honey.
• Serve the chicken nuggets with the dipping sauce.

Steps:

• Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
• Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
• Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.